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Close-up of Peach Burrata Salad showing the creamy stracciatella interior of the cheese and vibrant orange peach slices.

Peach Burrata Salad with Balsamic Glaze and Toasted Pine Nuts

This Peach Burrata Salad features juicy raw peaches, creamy torn burrata, and peppery arugula, topped with toasted pine nuts and a thick balsamic glaze for the ultimate easy summer appetizer.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 people
Course: Appetizer, Salad
Cuisine: Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups baby arugula approx. 100g
  • 2 large ripe peaches raw, sliced into thick crescents with skins on
  • 8 oz burrata cheese 225g, one large ball
  • 1/2 cup fresh basil leaves 15g, whole small leaves
  • 3 tbsp pine nuts 30g, toasted until golden
  • 2 tbsp balsamic glaze 30ml, thick consistency
  • 1/4 tsp cracked black pepper to taste

Equipment

  • 1 Small skillet For toasting pine nuts
  • 1 Large Serving Platter White ceramic preferred

Method
 

Preparation
  1. Place pine nuts in a dry skillet over medium-low heat. Shake constantly for 3-5 minutes until golden brown and fragrant. Remove from heat immediately.
  2. Wash peaches and slice into thick, crescent-shaped wedges. Keep the skins on for color and texture.
Assembly
  1. Arrange the fresh baby arugula on a large white ceramic plate to create an even foundation.
  2. Place the peach slices over the arugula in an overlapping pattern.
  3. Place the burrata ball in the center. Use your fingers to gently tear it open, revealing the creamy interior.
  4. Scatter whole basil leaves and toasted pine nuts over the top. Drizzle with balsamic glaze in a zig-zag pattern and finish with cracked black pepper.

Notes

Use room temperature burrata for the creamiest texture.
Ensure the balsamic glaze is thick so it stays in place for presentation.